Cracked open an Italian red this afternoon to go with an aged T-Bone that I'll be slapping on the grill in a few hours. This Red is a Primitivo from the Puglia in Southern Italy. It turns out that the Primitvo grape is very close genetically to the Californian grown Zinfandel, so that explains why I enjoy this one so much. Yes, I am a sucker for a Zin. This wine has nice color and the closed nose needs a little swirling and aeration before sticking your nose in the glass. If you do give it time, a nice aroma of spicy dark fruit hits you first, then as you drink that first glass, some minerality joins the flavors and aromas to finish off the experience. This was purchased at my local Trader Joes for less than $5, a bargain if you ask me.
The T-bones I've got ready to go on the grill have been aging for 2 week in a moisture permeable drybag. This process sucks moisture out of the steak which concentrates the flavor and it also allows the natural enzymes of the steak to start to breakdown the connective tissue resulting in a very very tender steak.
Here's a review of the wine -
Oenophilogical Wine Blog - Black Tea
Some tips on aging your steaks -
Steamy Kitchen Guide to Dry Aging - Incredible depth of flavor
Wiki guide to Beef Aging - Breaking down the connective tissue
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